[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 87 KB, 1000x1119, original-toll-house-cookie-recipe-8[1].jpg [View same] [iqdb] [saucenao] [google]
19728514 No.19728514 [Reply] [Original]

What chocolate chip cookie recipe are we using these days? This one still the best?

>> No.19728515
File: 209 KB, 607x640, DSC_2767_crop[1].jpg [View same] [iqdb] [saucenao] [google]
19728515

The recipe.

>> No.19728526

Yes, that is the best. Nestle has the incentive to print the best recipe on their label because if customers try the recipe and like it, then they will want to buy more chocolate chips. Nestle has spent millions of dollars researching the best recipe

>> No.19728530

red flags for guys, I'll start
>he doesn't use brown butter for cookies

>> No.19728535

>>19728526
It has long been regarded as the best well into the 2000's. Though with the popularity of cooking channels and new techniques someone might have made a better one recently.

>> No.19728536

>>19728514
The Toll House Inn invented the chocolate chip cookie. If you aren't following their recipe you're just feeding lies.

>> No.19728543

>>19728514
that recipe is pretty much the same on all packages of chips regardless of who makes them.

>> No.19728549

>>19728543
Well yeah... because they copied it

>> No.19728559

i'm a cookie fanatic and believe me when i say this is the best

https://www.ambitiouskitchen.com/brown-butter-chocolate-chip-cookies/

i dissolve a couple teaspoons of instant coffee in the vanilla (extra vanilla also) and i've found sour cream instead of greek yogurt is nice. it's important to find good chocolate chips also, ones you enjoy eating just straight out of the bag, and use premium european butter

>> No.19728707

Too many chocolate chips. I follow a recipe that is 1/4 cup more brown sugar and probably 1/2 the amount of chocolate chips.

>> No.19728710

>>19728559
Probably not bad. I'd up the salt though. Glad to see they triple the vanilla extract like I do.

>> No.19728743
File: 444 KB, 500x252, slap1.gif [View same] [iqdb] [saucenao] [google]
19728743

>>19728707
>Too many chocolate chips
WRONG

>> No.19728748

>>19728743
It's gross. You can't even taste cookie.

>> No.19728754
File: 27 KB, 375x307, cutebutwrong.jpg [View same] [iqdb] [saucenao] [google]
19728754

>>19728748
what the fuck is wrong with you? are you the guy who posts the bread made out of nothing but seeds?

if you don't like chocolate chip just eat sugar cookies, you freak.

>> No.19728798
File: 1.45 MB, 2314x2314, IMG_2966.jpg [View same] [iqdb] [saucenao] [google]
19728798

>>19728754
These are with 1/2 the amount you homosexual african from outer space. Plenty of chocolate.

>> No.19728805
File: 195 KB, 869x1280, 100percentwrong.jpg [View same] [iqdb] [saucenao] [google]
19728805

>>19728798
listen vagina blood fart. the perfect amount of chips has been determined. those aren't even chocolate chip cookies they are so anemic.

>> No.19728815
File: 114 KB, 1230x915, simpsons-monkey-fight.jpg [View same] [iqdb] [saucenao] [google]
19728815

I got money on the "too many chips" autist

>> No.19728829
File: 367 KB, 1372x1437, IMG_2058.jpg [View same] [iqdb] [saucenao] [google]
19728829

>>19728805
Do you even bake you hairless ape?

>> No.19728839

>>19728829
Invest in a nail file you filthy savage.

>> No.19728863

>>19728839
I did. I file it into a sharpened coke nail I use to remove extraneous chocolate chips.

>> No.19728962

>>19728829
yes. do you?

>> No.19728968
File: 59 KB, 654x642, Thumb.jpg [View same] [iqdb] [saucenao] [google]
19728968

>>19728962

>> No.19729029

Keep going boys, I agree with the “never too many chocolate chips” theory but I’m rooting for Thumb Guy.

>> No.19729044

>>19728514
My mom makes the best cookies.

>> No.19729046

>>19729044
They taste the best when I eat them off her ass

>> No.19729053
File: 607 KB, 1151x824, Capture.png [View same] [iqdb] [saucenao] [google]
19729053

>> No.19729094

>>19728829
Anon, this is cookie is so sad that I am depressed and will now kill myself because of how sad I am for this cookie.

>> No.19729098

>>19729094
Post cookies

>> No.19729241

>>19729094
Dont do it anon. Theres bigger cookies in the oven

>> No.19729249

ive been craving blondies with caramel in them, but you make the caramel yourself
any ideas?

>> No.19729267

>>19729241
It's not the width that's the problem, they're flat as fuck. Did you use baking soda from the reagan administration?

>> No.19729271

I eat my chocolate chip cookie doe the same way I eat my sashimi and steak tartare: RAW
Aldough, I always try to make sure I buy the packages of cookie though at the store that claim to be safe to eat raw.

>> No.19729287

>>19729267
I meant that metaphorically

>> No.19729706

>>19728526
True but by the same token the recipe is hyperadapted to normie palates, cooking lvls, and pantry contents. I would be surprised if a recipe giving better results (by my standards) isn't available somewhere.

>> No.19729762

>>19729706
You sound like a massive faggot.

>> No.19729933

>>19728559
>extra niller
Fuck yeeeear
Pretty much always do a splash more vanilla than they tell you. I'd also make some toffee, crush it up, and throw it in those cookies with a tad more flour. That with the salt makes me coom.

>> No.19729951

I eyeball my cookie recipes. I make it once or twice a month so I can get away with it

>> No.19729956

>>19728514
These remind me of the image of that scat lady

>> No.19729972

>>19728514
shit i should really make chocolate chip cookies. ive made sugar cookies before and they were ao easy and good i don't know why I dont mame them more. thanks for the idea anon.

>> No.19729990

>>19729053
I’ve never thought of adding soy sauce to chocolate cookies before. How’s the taste compared to the normal version?

>> No.19730005

>>19728514
all recipes suck. you will never get perfect cookies until you learn what each ingredient does for the cookie, then adjust to taste.

>> No.19730056

>>19729990
Bad.

>> No.19730171

I had a nice sleep and still 0 cookies posted. Sometimes I doubt your commitment to sparkle motion.

>> No.19730182

>>19729267
I honestly don't remember but that recipe is low on baking soda and flour. Not surprising they are flat which I don't care about really desu.

>> No.19730363

>>19728707
Agreed, i dont like it when cookies are so stuffed with chips that they comprise the main volume. The cookie should be good enough to enjoy in itself.

>> No.19730381

>>19730363
most of these "morsels" are just solidifed corn syrup anyways
i'll bet they weren't legally allowed to call them chocolate chips

>> No.19731567

>>19728514
Unironically since the 90s

https://www.allrecipes.com/recipe/9928/hillary-clintons-chocolate-chip-cookies/

Though it doesn't seem any different from others.

>> No.19731570

>>19730005
More flour for bigger, softer cookies.

>> No.19732155
File: 260 KB, 275x282, german daddy.gif [View same] [iqdb] [saucenao] [google]
19732155

>>19728515
I just had a thought, if you made this cookie and didn't add ANY sugar would it still taste pretty good? I'm inclined to think so.

>> No.19732439

>>19732155
don't do it

>> No.19732561

>>19732155
I don't even think it would hold together anon. The sugar melts and melds it all methinks

>> No.19732638

I like these a lot
https://www.seriouseats.com/super-thick-chocolate-chip-cookie-recipe

>> No.19732668

>>19732638
Looks like my style but im not sold on buying 3 different bags of chocolate chips for one recipe. What chocolate do you use?

>> No.19732755

>>19732638
Too thick.

>> No.19732890

>>19728526
Add 1 tablespoon cocoa powder, replace half the butter with beef tallow, add 2 tablespoons collagen powder, and add 1 cup pectin.

>> No.19732895

>>19728530
butter is light yellow, retard

>> No.19732918

>>19732895
I think he's cooking with poop and calling it "brown butter"

>> No.19732928

>>19732890
How does that affect texture?

>> No.19732968

>>19732928
Cocoa powder makes it smell, taste, and look chocolately, and slides the texture a bit towards brownie.

Beef tallow has a lighter and fresher smell and taste than butter, and makes it crispier when cooled due to increased stearic acid content. You could also use food grade stearic acid for maximum crisp. For some reason seems to retain moisture and keep better.

Collagen powder is animal based protien, from hides, joints, and bones. It makes it slightly more nutritious but mostly slows the rate and intensity at which the sugar spikes your insulin.

Pectin is soluble fiber, used to feed intestinal critters, and therefore improves bowel movements. They will produce butryol which feeds your intestines, plus B, K, and E vitamins. Also reduces insulin spikes as collagen. May give a slightly fruity taste or scent more suitable for oatmeal cookies with fruits & nuts, YMMV.

All of them except cocoa powder will sit in your stomach like a lead weight for hours, and combined with milk will put you to sleep.

>> No.19733046

America's Test Kitchen's perfect chocolate chip cookies. Great texture, great flavor. Whenever I make them for others, everybody thinks its 10/10.

>> No.19733123

My mom perfected the choc chip cookie 30 years ago. The ultimate cookie is oatmeal + coconut + chocolate chips. If you want to get really wild you do 1/3 milk, 1/3 dark, 1/3 butterscotch chips. Every bite is an adventure in taste and texture.

>> No.19733360

>>19733123
>oatmeal
NGMI

>> No.19733362

There is a good eats episode in season 3 that goes over how each ingredient affects the end texture.

>> No.19733382

>>19732968
I could test your theory, but the tallow would have to be boiled first to remove aromatics (since it would taste like beef otherwise). I prefer using ghee / clarified butter or coconut oil since I like my cookies on the chewy side. I turn up the yolk content and typically swap in molasses and / or honey for part of the sugar, depending on the recipe. Syrups can work too, but may have too much water depending on the other ingredients. Dry egg protein is a thing.

Really though, you should be applying baking principles/ percentages when comparing recipes, as it will give you more consistent results than eyeballing shit

>> No.19733406

>>19732968
I guess collagen would contribute to added chewiness which would be worth considering. Not sure what the pectin would do, though.

>> No.19733434

>>19729249
Heat milk on low for a long ass time it'll get you there eventually .

>> No.19734350

>>19728530
This

>> No.19734377

If you don’t use brown butter for your cookies unironically kys

>> No.19734382

>>19732668
I use guttiard or however it is spelled.

>> No.19734590

>>19734382
did you just call me a guttiard?

>> No.19734597

>>19728514
I use my recipe for chocolate chunk cookies. It's the best

>> No.19734681

>>19733382
I buy organic food grade tallow online, it tastes and smells nothing like beef.

>> No.19734976
File: 38 KB, 700x483, Pathetic.jpg [View same] [iqdb] [saucenao] [google]
19734976

You lames still haven't posted cookies.

>> No.19734993

>>19734590
he meant guittard

>> No.19734998
File: 13 KB, 236x227, a6bd5172452730877a6adc84c0b6dcaf--the-frog-funny-posts.jpg [View same] [iqdb] [saucenao] [google]
19734998

>>19728530
>Netflix is even ruining butter now
it's all so tiresome

>> No.19736096

>>19734998
kek